Catering to your aircraft in Gabala.
The apron at Gabala is quiet, the menu is regional, and the order is simple: tell us the seat plan, and the tray comes labelled and ready to re-plate.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Gabala is hazelnut and orchard country, and the private jet menu for Gabala International leans on it. Our inflight menu starts from what the Qabala District actually grows and cooks: pomegranate, quince, walnuts, mountain honey, lamb, river trout and the saffron rice of Azerbaijani plov. These are the local specialities we put on private jet food orders for UBBQ, each one packed for the way a galley works.
Plov travels well if the rice and the toppings are packed apart, so the rice goes in one tray and the dried fruit, chestnuts and saffron butter in another. Qutab, the thin folded flatbread, is baked and packed to be warmed in the oven and plated with herbs and yoghurt. Dolma in vine leaves stays cold or warms gently, whichever your galley allows.
Lamb or chicken kebab is grilled and packed with the sauce in its own pot, so the crew finishes it hot and nothing goes soggy on the way. Pakhlava, the layered nut pastry of the region, is the sweet course that survives any cabin.
Fresh fruit from the Qabala District changes by season: cherries early, pomegranates and persimmons late. Ask for the local specialities of Gabala and we name what is good that week, and say so if something is out of season.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Gabala sits at 935 feet in the Qabala District, in the foothills of the Greater Caucasus, and its menus lean on hazelnuts, orchard fruit and mountain honey rather than on the coast. Private jet catering here is cooked for the galley you actually have, labelled by seat and handed over at the aircraft. Inflight catering and in-flight catering for UBBQ follow the same brief: what travels, what stays cold, what goes in the oven. Aviation catering and business aviation catering orders for GBB cover executive jet catering, diplomatic flight catering and cabin crew meals, all ordered with the flight and invoiced like the rest.
Business jet catering at Gabala is usually a short brief: a few seats, a clear slot, a menu that suits the leg. Corporate jet catering and VIP flight catering here lean on regional products, from pomegranate to mountain honey. For charter flight catering, tell us the cabin, and our private jet chef builds a bespoke menu around it. Luxury inflight catering at UBBQ means careful packing more than elaborate plating.
For state visit aircraft catering at Gabala, the menu is cleared by protocol staff on the ground well before anything is cooked for the cabin. Head of state flight catering and government flight catering are packed in sealed boxes and handed over at the aircraft. VIP aviation catering is ordered through one contact, by phone or email, day or night.
Special meals at Gabala are written on the same page as the seat plan: kosher, halal, vegan, gluten free, allergen free and kids meals, each in its own sealed box and labelled by seat number. Azerbaijani cooking uses a lot of nuts and wheat flatbread, so allergen free and gluten free meals are cooked on a separate board, away from the hazelnut kitchen. Tell us the restriction and the seat, and the card travels with the tray.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Order crew meals for Gabala with the flight, and they arrive as flight crew meals in boxes labelled CREW. Pilot meals and cockpit meals are packed apart from the guest trays, and different meals for pilots are available on request. Crew catering is invoiced like any order, and crew meal boxes are designed to be eaten between legs. Cabin crew meals are a separate line on the same order.
At UBBQ, the FBO catering handover depends on weather on the ramp: rain off the mountains means plastic-wrapped trays and a covered walk. Catering delivery to the FBO goes through the general aviation terminal, with ground handling catering arranged beforehand. Handling agent catering stays simple when the slot is confirmed.
At Gabala, galley catering is sized to the aircraft that actually lands: a light jet with a small drawer, or a larger cabin with a full oven. Airside catering delivery is arranged with the handling agent, and aircraft provisioning follows the door and the height you tell us. If your type needs a high loader, say so when you order and we brief the handover accordingly.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Gabala International Airport serves the Qabala District, a green and mountainous area in northern Azerbaijan, at 935 feet. Airport catering here is quiet and regional, and general aviation fits easily into the schedule. Business aviation catering follows the same logic as on any field: tell us the aircraft, the seats and the slot.
Business aviation hub is a strong phrase for a field like Gabala, but the airport sees steady general aviation, mostly in the warmer months. Inflight catering and in-flight catering orders are modest, aviation catering and business aviation catering are tailored, executive jet catering is regional, diplomatic flight catering follows protocol, and cabin crew meals are ordered with the flight. FBO services and ground handling services keep the process simple.
Azerbaijan controls imported fresh food, and customs at Gabala apply the same rules as elsewhere in the country. Ordering locally avoids declarations, and your handling agent can confirm what you carry. If your aircraft arrives from abroad with leftover catering, ask the agent before it leaves the cabin.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of a selection of petits fours and sandwiches were the easy part; managing limited fridge space at Gabala International Airport took more planning. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. With airline catering, careful attention to meal organisation matters as much to our crew as the menu itself. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“Breakfast was already sorted; at UBBQ, the next request was roasted chicken and seasonal vegetables for 3 guests, with a short ground stop to work around. Our brief for crew meals was met with a sensible plan for cabin service sequence. The crew provisions came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order.”
“Having 3 guests request a light pasta dish with grilled vegetables at GBB meant planning the portions carefully while accounting for several individual meal preferences. This experience of FBO catering gave us a useful reference for managing meal organisation on another departure. I asked The Galley Girls for the side dishes in individual containers, with garnishes supplied separately for plating on board. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
Local products change what a tray costs. Fresh pomegranate in season is lighter on the invoice than a lamb dish slowly cooked for a full cabin, and we say which is which when you ask. Catering is priced per menu and invoiced like the rest of your order.
A short repositioning with an empty cabin makes the order easy here: few seats, a clear slot, no customs surprise on the menu. Last-minute requests are handled day or night, so send what you know.
If you plan to bring your own ingredients, check the rules with your handling agent before the flight. Ordering a locally cooked tray with Azerbaijani products avoids the declaration.
You can, but customs rules on imported fresh food apply, and a short repositioning leg with an empty cabin rarely justifies it. Most crews order locally, because the tray arrives labelled and ready for the galley.
Charter and catering are two separate orders. For Gabala, the catering is built from local products and invoiced separately, so what you pay for is exactly what you chose.
Tail, pax and diets — a flight attendant takes it from there, day or night.
